This isn’t just any blueberry French toast! It’s a gorgeous make ahead Blueberry French Toast Bake that’s laced with cream cheese, blueberries and topped with a balsamic blueberry sauce that will have you licking your plate. It’s delicious to say the least and absolutely perfect for your Family Day long weekend.
Author: Compelled to Cook
Blueberry French Toast Bake
2% Reduced Fat Milk
or Frozen Blueberries
Balsamic Blueberry Sauce
Blueberry Balsamic Vinegar
Pure Vanilla Extract
In a medium bowl whisk together Large Eggs (6), 2% Reduced Fat Milk (1 cup), Maple Syrup (1/4 cup), Ground Cinnamon (1/2 tsp), and Ground Nutmeg (1 pinch).
Generously spread Butter (to taste) on an 8x8 pan.
Spread half the White Bread (6 cups) evenly in pan and dot with half of the Cream Cheese (3/4 cup). Sprinkle with half of the Fresh Blueberries (1/2 cup). Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
Meanwhile prepare the blueberry balsamic sauce. In a medium sauce pan combine Frozen Blueberries (2 cups), Granulated Sugar (1/2 cup), and Water (1/4 cup).
Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes.
Stir together Corn Starch (1 Tbsp) and remaining Water (2 Tbsp). Stir into blueberries and heat to a full simmer.
Remove from heat and stir in Pure Vanilla Extract (1 tsp) and Blueberry Balsamic Vinegar (2 Tbsp).
Preheat oven to 375 degrees F (190 degrees C).
Bake the bread mixture uncovered for 40-45 minutes until golden and set in the centre.
Remove from oven and serve with balsamic blueberry sauce.
Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast is baking. I made the french toast in muffin tins for presentation, however, they were fussy to assemble and difficult to remove from tins. A single 8"x8" pan is recommended.
Nutrition Per Serving
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